Chickpea & Roasted Red Pepper Lettuce Wraps with Tahini Dressing
A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.
A tangy, nutty tahini dressing brings together no-cook ingredients like canned chickpeas and roasted red peppers for these easy meal-prep lettuce wraps. Make these wraps ahead of time for a grab-and-go lunch or dinner. A few wedges of warm pita finish off the meal perfectly.
Ingredients
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¼ cup tahini
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¼ cup extra-virgin olive oil
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1 teaspoon lemon zest
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¼ cup lemon juice (from 2 medium lemons)
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1 ½ teaspoons pure maple syrup
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¾ teaspoon kosher salt
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½ teaspoon paprika
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2 (15 ounce) cans no-salt-added chickpeas, rinsed
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½ cup sliced jarred roasted red peppers, drained
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½ cup thinly sliced shallots
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12 large Bibb lettuce leaves
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¼ cup toasted almonds, chopped
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2 tablespoons chopped fresh parsley
Method
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Whisk tahini, oil, lemon zest, lemon juice, maple syrup, salt and paprika in a large bowl. Add chickpeas, peppers and shallots. Toss to coat.
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Divide the mixture among lettuce leaves (about 1/3 cup each). Top with almonds and parsley. Wrap the lettuce leaves around the filling and serve.
